Tempeh bulgur salad
Tempeh bulgur salad
I love quick salads like this one! You need less than 30 minutes to make it and I promise you; it won't disappoint!
Vegan, nut free | Serves 2 | SALAD
Ingredients:
- 90g bulgur
- 1 tablespoon olive oil
- Salt to taste
- 200g tempeh
- 1 spring onion
- A handful of shredded red cabbage
- A handful of baby spinach
- A handful of lollo rosso
- A handful of cavolo nero
- 1 tablespoon of sauerkraut
Tempeh marinade:
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon reduced salt soy sauce
- Salt and pepper
- 1/3 of a teaspoon each of oregano and garlic granules
Dressing:
- 2 tablespoons olive oil
- Juice of 1/2 lemon
- Salt, oregano, garlic granules to taste
Steps:
1.In a pot, on a medium heat, add the olive oil, bulgur, salt and sauté for a minute.
2.Add 250ml of boiling water, stir, lower the heat, cover and cook for 10 minutes.
3.While the bulgur is cooking, prepare the tempeh.
4.Add all the ingredients for the marinate in a baking tray, and the tempeh pieces.
5.My tempeh is already cut in pieces, but I prefer them thinner. Cut them as you like but keep the same size.
6.I bake them in a preheated oven at 180 °C for 20 minutes, turning them halfway through.
7.I prep my salad while the bulgur and tempeh are cooking.
8.I start by slicing the spring onions, and I continue with the rest.
9.I remove the hard stem from the cavolo nero before I cut them in smaller pieces.
10.Once the bulgur is cooked, all the water must be absorbed.
11.Let it cool down a bit, before you add it in the salad.
12.Add the dressing, mix well, and adjust the seasoning if needed.
13.Add the tempeh pieces on top and enjoy!
Happy cooking everyone!
Did you try this recipe?
Let us know how it went, comment below and share a picture on Instagram or Twitter with the hashtag #natliciousfood